Dinengdeng is a common food to make for dinners at home because it is so simple, but it is rarely available to order at a Filipino restaurant. Why is that? What cooking method is used when making dinengdeng?
Dinengdeng is made by boiling a variety of vegetables in a small amount of water. The resulting soup from the juices of the vegetables is flavored with fish paste or bagoong monamon.
Curious for more? Keep reading.
What Cooking Method Is Used When Making Dinengdeng?
Dinengdeng is a popular dish from the Philippines that typically features a variety of vegetables simmered in a fish or meat broth. The exact ingredients and cooking method can vary depending on the region or even the family, but the dish is typically made by simmering the vegetables in broth until they are tender. Once the vegetables are cooked, they are usually served with rice and a fish or meat dish. Dinengdeng is a simple but flavorful dish that is perfect for a hearty meal.
The vegetables used in dinengdeng can vary, but some of the more traditional choices include winged beans, squash, long beans, and taro. These vegetables can take a while to cook through, so dinengdeng usually takes a little bit longer to prepare than other dishes. However, boiling the vegetables for an extended period of time allows the flavors of the veggies to seep out into the broth, creating a more flavorful dish. Dinengdeng is typically served with rice, making it a hearty and filling meal.
Want to know more about the health benefits of eating dinengdeng? Read this article.
Dinengdeng is not blanched
Some people think that dinengdeng is blanched, meaning the vegetables used are added in boiling water and then the stove is turned off. The vegetables are barely cooked, leaving a bit of a crunch to the vegetables. However, it is important to note that most vegetables in dinengdeng are not blanched. The exeptions are some leafy vegetables used, such as saluyot, but even that is a personal preference.
Traditionally, some of the vegetables used in dinengdeng are crunchy, hard and takes a while to cook. Some examples of these are: winged beans, squash, long beans, and taro. Because these vegetables are hard and more dense, it takes a while to make dinengdeng. It is boiled for a few minutes to make sure the vegetables are tender.
Boiling vegetables for longer also allows the flavors of the vegetables to seep out into the water and add flavor to the broth.
Dinengdeng is not sauteed
If you’re not familiar with dinengdeng, it’s a popular Filipino dish that’s often mistaken for being sautéed. In reality, dinengdeng is simply boiled. No additional oil is added to the dish, which makes it a very healthy option. The lack of oil also allows the natural flavors of the ingredients to shine through. As a result, dinengdeng is a delicious and nutritious option that’s perfect for those looking for a light meal. So if you’re ever in the mood for some Filipino food, be sure to give dinengdeng a try. You won’t be disappointed.
Some people confuse dinengdeng with pinakbet because they think that dinengdeng is sauteed, just like pinakbet. But the truth is, the method of cooking and the sauce used for both pinakbet and dinengdeng are different. These two dishes are completely different from each other, although they both originated from the same geographical area in the Philippines.
Suffice to say, these two methods of cooking are popular amongst Ilocanos, but do not confuse the two when speaking to an Ilocano, because for us, there is a clear distinction between the two.
Unless of course, you don’t cook, in which case you may not have known about these subtle differences. This is the case for me for many many years before I started learning how to cook. Now I know the difference, but I totally sympathize if you are still confused by the two!
Dinengdeng is not fried
One of the great things about dinengdeng is that it’s not fried. Although some of the side dishes may be fried, such as milkfish (bangus) or tilapia, the actual dinengdeng is not. It’s boiled. Some variations of dinengdeng even add precooked fish, which was previously fried, to the vegetable broth. So it’s no wonder some people might think it is fried. But it’s not. And that’s one of the things that makes it so great. So next time you’re in the mood for some dinengdeng, know that you’re getting a healthy, non-fried meal. Enjoy!
What is dinengdeng in English?
There is no english word for dinengdeng. Dinengdeng is an Ilocano word that is used to describe the method of cooking of a melange of vegetables, seasoned with fish paste or even just fish1.
Dinengdeng is a popular dish from the Philippines that typically contains vegetables like bitter gourd, eggplant, and okra. The vegetables are simmered in a fish or shrimp broth, and the dish is often served with rice. While the ingredients may vary depending on region or personal preference, dinengdeng is typically a hearty and filling meal. In addition to being delicious, dinengdeng is also relatively healthy, as it is packed with nutrients from the vegetables. So if you’re ever in the Philippines, be sure to try this popular dish!
Curious about the origin and history of dinengdeng? Read this article.
Which province did dinengdeng come from
Dinengdeng is a popular dish from the Ilocos Region in the Philippines. The dish is made with vegetables, fish, and shrimp, and is usually served with a vinegar-based dipping sauce.
Dinengdeng is one of the most common food in the Ilocano culture that exemplifies the usual way of cooking by the Ilocanos, which is to: boil water, add seasoning such as bagoong, salt, or fish, and then add vegtables1. If you are looking for food that embodies the Ilocano way of cooking, this is it.
Today, dinengdeng is enjoyed by people all over the Philippines, and has even become popular in other parts of Asia. Whether you’re looking for a delicious meal or a unique taste of Philippine culture, dinengdeng is definitely worth trying.
If this post made you want to cook dinengdeng, you can click on any of the recipes below to cook a dinengdeng variation of your choice:
- Dinengdeng Ilocano Recipe & Ingredients
- Dinengdeng Na Bunga Ng Malunggay Recipe – Step by Step Guide
- Dinengdeng Na Kalabasa At Sitaw Recipe – Step by Step Guide
Source:
1 Gascon, H. C., & Orr, K. J. (2018). About Filipino Foods.